Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

The difference in front end and back end is one of the things i appreciate with this knife. The front is very thin, the back sturdy...

In terms of cutting i think it cuts as well as most Japanese knives from the top of my mind. I'll do a comparison with a Shige and a couple of others during the coming week or two but as i don't always cook a lot during the weekdays it may not be tomorrow.